The famous culinary expert William Pokhlebkin noted that for curds, that is, quickly prepared products from cottage cheese and flour (their other name is cheese cakes), it is important that the mass for baking is elastic. And he recommended serving cottage cheese with sour cream, syrup, fruit puree or marmalade …
It is necessary
-
- 400 gr (2 packs) dry cottage cheese with a fat content of 9%;
- 2 tablespoons flour;
- 1 - 2 eggs;
- 2 tablespoons of sugar;
- vanillin;
- salt;
- raisins
- dried apricots
Instructions
Step 1
Put the cottage cheese in a bowl and knead. Add sugar to it. Mix everything thoroughly. Beat whites and yolks separately. While whipping, add a pinch of salt to the whites.
Step 2
Stir in the yolk, flour and vanillin (or vanilla sugar) to the curd. Then add protein to the mass and mix everything carefully.
The result is a homogeneous, dense, dense mass.
Step 3
Soak dried fruits in boiling water for 10 minutes. In order not to disturb the consistency of the finished mass, water must be removed from the raisins and dried apricots. To do this, you need to put the dried fruit on a napkin and blot it on top with another napkin. After that, dried apricots should be cut into pieces. Dried fruits must be mixed in a mass for curds.
Step 4
You can start sculpting! To do this, scoop up the cottage cheese with a spoon, roll this portion in flour, flatten it a little and put it on parchment. A baking sheet with cottage cheese is placed in the oven for 25 minutes at a temperature of 180-200 C.
